Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio

被引:31
|
作者
Masum, A. K. M. [1 ,4 ]
Huppertz, Thom [2 ,5 ]
Chandrapala, Jayani [1 ]
Adhikari, Benu [1 ]
Zisu, Bogdan [3 ]
机构
[1] RMIT Univ, Sch Sci, Biosci & Food Technol, Bundoora West Campus, Melbourne, Vic, Australia
[2] FrieslandCampina, Amersfoort, Netherlands
[3] Spraying Syst Co, Melbourne, Vic, Australia
[4] Bangladesh Agr Univ, Dept Dairy Sci, Mymensingh, Bangladesh
[5] Wageningen Univ & Res, Food Qual & Design Grp, Wageningen, Netherlands
关键词
GLASS-TRANSITION TEMPERATURE; WATER SORPTION; SURFACE-COMPOSITION; EMULSION STABILITY; PHYSICAL STABILITY; LACTOSE; MANUFACTURE; BEHAVIOR; FAT;
D O I
10.1016/j.idairyj.2019.104565
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of whey protein-to-casein ratio (60:40, 50:50 and 40:60) on the physicochemical properties of model infant milk formula (IMF) wet-mixes and powders prepared therefrom was studied. A lower whey protein-to-casein ratio lowered the zeta potential and apparent viscosity of wet-mixes and increased the particle size after evaporation. Particle size and water activity of powders decreased with decreasing whey protein-to-casein ratio. Glass transition temperature, crystallinity, surface free fat content and solubility of the powders were similar and unaffected by protein composition. Surface composition of powders was substantially different from their bulk composition irrespective of the protein ratios, with fat representing more of the powders surface (similar to 42-44%) followed by protein (similar to 30-32%) and lactose (similar to 24 -26%). Overall, IMF powders can be prepared by varying the whey protein-to-casein ratio without affecting the physicochemical properties of the feed and the spray-dried powders. (C) 2019 Elsevier Ltd. All rights reserved.
引用
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页数:10
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